Mafalde Bolognese Recipe
rich pork & beef ragù, porcini
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Ingredients
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Pasta
Ragù
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the mafaldini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Ragù Preparation
- 2
- 3
Sauté Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and aromatic.
- 4
- 5
- 6
Combine Ingredients
Add the crushed tomatoes, chopped porcini mushrooms, broth, bay leaf, salt, and pepper. Stir to combine and bring the sauce to a simmer.
- 7
Simmer the Ragù
Reduce the heat to low and let the ragù simmer for 30-40 minutes, stirring occasionally. If the sauce thickens too much, add a little of the reserved pasta water.
- 8
Final Adjustments
Taste the ragù and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
Serving
- 9
Combine and Serve
Toss the cooked mafaldini pasta with the ragù until well-coated. Serve hot, topped with grated Parmesan cheese.